1/3 cup roasted and mashed local butternut squash (or pumpkin)
In a large bowl, mix together the dry ingredients. In another bowl, combine the egg, melted butter, milk and squash. Mix well. Add wet to dry and fold together, being careful not to over-mix the batter.

Let the batter rest five minutes.

Cook on a medium hot skillet and flip when the pancake has bubbles all over. Serve with warm local maple syrup and butter. What a great northern New England winter breakfast treat!